Why does bread in open air go stale really quickly, but if you close the bread with the same air in a bag, it will last? Also, what happens to the bread when it’s going stale?
In: Chemistry
Staling is usually caused by oxygen and when you put bread in a bag it has a limited supply of oxygen to cause staling. This is also why packaged foods like chips have an inert gas like nitrogen blown in during packaging. The actual process happening is a complex series of chemical reactions that use more than just oxygen though. The major part I’m aware of is the recrystalization of starches which makes everything hard.
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